Punjabi egg curry recipe – Spicy, flavorful & delicious egg curry made in dhaba style. This anda curry is exceptionally good when you are not in a mood to cook something elaborate. But wish to make quick delicious food. This egg curry can be served with roti, plain paratha , plain rice or flavored rice like jeera rice, biryani rice, pulao, coconut rice, coconut milk rice or any biryani varieties.
Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this post I share with you the most basics of making a good delicious Indian egg curry & its variations.
Basics of an egg curry
To make egg curry, firstly whole spices are tempered in oil and then the onions fried in the oil until golden.
Then the ginger garlic paste in sauteed to bring out the aroma. Later tomatoes are cooked until they break down and then salt, spice powders are added to it.
Next the key ingredient eggs go into this boiling gravy. Finally finished off with the addition of some herbs like coriander leaves or kasuri methi.
Tips to make egg curry
In this post I have shown how a punjabi dhaba style egg curry is made. But the tips mentioned below will help you swap in some ingredients for the other depending on your taste & availability of the ingredients.
1.Whole spices: Cumin, bay leaf, cinnamon,cardamoms & cloves are the whole spices that are used in a egg curry. However you can use whatever you have in hand. Even one or 2 kinds of spices will enhance the aroma of the dish. If you have mustard seeds just go ahead and use them.
2. Ginger garlic: I have used ginger garlic paste. It can be replaced with minced, crushed or grated ginger garlic.
3. Onions: I have used pureed onions in this recipe. To make a egg curry, most people use finely chopped or grated onions. Using chopped onions will yield a chunky egg curry.
4. Tomatoes: This recipe uses pureed tomatoes for best results. Pureed tomatoes will prevent the curry from turning watery. In some places, I have seen Dhaba style egg curry is made with grated tomatoes.
The texture of your egg curry depends on how the onions and tomatoes are used. I personally prefer the pureed version as my boys are super fussy to chunky curries.
I have made onion paste, tomato paste & ginger garlic paste separately. Since i found the taste to be much superior than when all these are ground together and used. But If you are short of time, you may also make it with all onion, tomato, ginger garlic ground together.
Variations of egg curry
A basic egg curry is made without any cream, cashews or coconut milk. We Indians make most regular curries without any of those. Only for occasions I do add them. Here are some variations you can make to the egg curry.
1.Cream : If you prefer a creamy egg curry, then add in 3 to 4 tbsps of cream towards the end.
2. Cashews : You can also add about 8 to 10 cashews to add a milky aroma to the gravy. They also add volume to the dish.
Punjabi egg curry or anda curry
Egg curry recipe
Ingredients (1 cup = 240ml )
Ingredients for egg curry
- 4 to 5 boiled eggs
- 1 ½ cups onions cubed or chopped (about 2)
- 1 cup tomatoes chopped or pureed (about 2 to 3)
- 2 tbsp oil
- 1 small bay leaf or tej patta
- 1 small cinnamon piece or ½ tsp cumin or jeera
- 2 green cardamoms or elaichi (optional)
- 2 cloves or laung (optional)
- 1 to 1 ½ tsp ginger garlic paste or finely minced or grated
- 1 to 1 ½ tsp red chilli powder
- 1 tsp garam masala (adjust as needed)
- 1/8 tsp turmeric or haldi
- Salt as needed
- 1 to 1 ¼ cup water (adjust slightly as needed)
- ¼ tsp Kasuri methi or fenugreek leaves (optional)
- 1 tbsp Coriander leaves chopped finely
Preparation for punjabi egg curry
- Puree onions and tomatoes separately. Set them aside.
- Boil the eggs, remove the shells and prick them with fork randomly.
How to make anda curry
- Saute eggs in oil until golden. Set aside.
- In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
- Saute the onion paste until golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Add tomato puree and saute until the sauce thickens.
- Add red chili powder, garam masala, turmeric and salt. Fry all until nice aroma comes out. By now the raw smell should have gone away.
- Add water as needed to make a gravy. Cook until the gravy thickens and oil begins to separate. Check the salt and adjust if needed.
- Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
- Sprinkle chopped coriander leaves.
- Serve punjabi egg curry with roti or naan or plain rice
Preparation for anda curry
1. Make a fine paste of onions in a blender. Some onions lend a bitter taste when made to a paste. If you are one who is experiencing that, then you can boil the onions in water for 3 mins. Cool and then make a paste. But I used raw onions.
2. Set this aside in a bowl.
3. Blend tomatoes in the same jar.
4. Set this aside as well.
5. Prick the boiled eggs with fork. Heat oil in a pan and fry them until golden.
How to make punjabi egg curry
6. Saute bay leaf, cinnamon, cloves and cardamom. You can use the same pan used to fry eggs.
7. Add the onion paste. Saute until the raw smell goes off and the paste turns golden.
8. Next put in the ginger garlic paste and fry until the raw smell goes away.
9. Transfer tomato puree and saute until the raw smell goes away.
10. Add red chili powder, turmeric, garam masala and salt.
11. Fry the masala until it begins to smell good and oil begins to separate. Takes about 2 to 4 mins. I haven’t used much oil here so oil is not visible. But dhaba style anda curry is made with more oil.
How to make punjabi egg curry gravy
12. Pour water good enough to make a gravy. Boil the gravy until it thickens and oil begins to separate. Taste the gravy and check the salt. If needed add more.
13. Add the fried eggs and cover. If using kasuri methi add it now. Stir well. Cook on a medium flame for 2 to 3 mins.
Sprinkle coriander leaves. Serve punjabi egg curry with rice, roti or paratha.